Stuffed Shells With Alfredo Sauce: Creamy Comfort Food

There’s something so incredibly comforting about a pan of pasta baking in the oven, don’t you think? That cheesy, creamy aroma just fills the whole house and feels like a big, warm hug. And when that pasta happens to be jumbo shells stuffed with a creamy chicken filling and smothered in a rich, homemade Alfredo sauce? Well, you’ve just found your new favorite weeknight hero or your go-to dish for feeding a crowd. These Stuffed Shells With Alfredo Sauce are the definition of cozy, and honestly, they’re way easier to pull off than they look. So good.

Why You’ll Love This

This recipe is the perfect marriage of impressive and approachable. You get that restaurant-quality feel of a rich, creamy Alfredo sauce without any of the fuss. We’re skipping the ricotta that some recipes call for and building a super flavorful, creamy filling from scratch that holds together beautifully. It’s a complete, satisfying meal all in one dish. Plus, it’s incredibly forgiving. Did a shell tear a little while stuffing? No one will ever know under that blanket of sauce and cheese. It’s a meal that feels so, so special but is built for real life, with all its spills and laughs.

Ingredients You’ll Need

• 1 (12-ounce) box jumbo pasta shells: The perfect little vessels for all our delicious filling.
• 2 cups cooked and shredded chicken breast: A great way to use up leftover rotisserie chicken or meal-prepped chicken.
• 8 ounces cream cheese, softened: This is our secret for a luxuriously creamy filling without ricotta.
• 1 cup shredded mozzarella cheese: For that classic, stretchy, melty goodness.
• 1/2 cup grated Parmesan cheese: Adds a wonderful salty, nutty flavor to the filling and sauce.
• 1/2 cup chopped fresh spinach or thawed frozen broccoli florets: For a little pop of color and nutrition.
• 1 teaspoon Italian seasoning: The flavor backbone of our filling.
• 1/2 teaspoon garlic powder: Because everything is better with garlic.
• Salt and black pepper to taste: To make all the flavors pop.
• 1/2 cup (1 stick) unsalted butter: The rich base of our Alfredo sauce.
• 2 cups heavy cream: For that signature creamy, decadent sauce.
• 1 cup grated Parmesan cheese: Yes, more for the sauce! It’s worth it.
• 1/4 teaspoon ground nutmeg: A tiny pinch that makes the sauce taste incredibly complex.

Let’s Get Cooking Step by Step

1. Preheat your oven to 375°F (190°C) and grab a 9×13 inch baking dish. Lightly grease it with a little butter or non-stick spray.
2. Bring a large pot of generously salted water to a boil. Cook the jumbo shells according to the package directions for al dente, usually about 10-12 minutes. You want them to still have a little bite so they don’t turn to mush in the oven. Drain them and let them cool in a single layer on a baking sheet so they’re easier to handle.
3. While the shells cook, let’s make the filling. In a large bowl, combine the shredded chicken, softened cream cheese, 1 cup of mozzarella, 1/2 cup of Parmesan, your chopped spinach or broccoli, Italian seasoning, and garlic powder. Mix it all together until it’s well-combined and creamy. Season with a good pinch of salt and pepper.
4. Now, for the Alfredo sauce. In a medium saucepan, melt the stick of butter over medium heat. Pour in the heavy cream and let it warm up, but don’t let it boil. Whisk in the 1 cup of grated Parmesan and the nutmeg. Keep whisking until the cheese is melted and the sauce is smooth and has thickened slightly, about 5-7 minutes. Taste it and add salt and pepper as needed.
5. Pour about half of your Alfredo sauce into the bottom of your prepared baking dish and spread it around. This creates a lovely saucy base and prevents sticking.
6. Time to stuff! Take a cooled shell, gently open it, and spoon a heaping tablespoon of the chicken and cheese filling inside. Place it seam-side up in the baking dish. Repeat with all the remaining shells, arranging them snugly in the dish.
7. Pour the remaining Alfredo sauce evenly over the top of all the stuffed shells. If you’re feeling extra cheesy, you can sprinkle a little more mozzarella on top here.
8. Cover the dish with foil and bake for 25 minutes. Then, remove the foil and bake for another 10-15 minutes, or until the sauce is bubbly and the tops of the shells are getting golden brown.
9. Take the dish out of the oven and let it sit for about 5-10 minutes before serving. This helps everything set up so you get perfect, non-runny servings.

Delicious Variations & Substitutions

This recipe is wonderfully adaptable. Don’t eat chicken? Swap it for shredded smoked turkey or even canned white beans (drained and rinsed) for a vegetarian version. Not a fan of broccoli or spinach? Try sautéed mushrooms or sun-dried tomatoes instead. If you’re out of heavy cream, a good-quality jarred Alfredo sauce will work in a pinch, though homemade is always best. For a little kick, add a pinch of red pepper flakes to the filling or the sauce. And honestly, if you’re really short on time, using a rotisserie chicken is the ultimate smart shortcut.

Perfect Oven Temperatures for Stuffed Shells

Getting the temperature right is key for perfect Stuffed Shells With Alfredo Sauce. 375°F (190°C) is our sweet spot. It’s hot enough to heat the filling all the way through, melt the cheeses beautifully, and get that sauce bubbling, but not so hot that the top burns before the center is warm. If you find your oven runs hot, you might want to keep the foil on for the entire baking time to prevent the top from getting too dark. The goal is golden, bubbly, and delicious.

Serving Ideas & Pairings for Alfredo Shells

These rich and creamy shells are a meal all on their own, but a few simple sides can round it out perfectly. A crisp, simple green salad with a tangy vinaigrette is my absolute go-to because it cuts through the richness. Some garlic bread is never a bad idea for soaking up every last drop of sauce. For a veggie side, roasted asparagus or green beans would be lovely. And for a crowd? Just double the recipe and use two baking dishes!

Storage & Reheating Tips for Leftovers

Leftovers are a beautiful thing. Let the baked shells cool completely, then store them in an airtight container in the refrigerator for up to 4 days. To reheat, the microwave is fine for a single serving (cover with a damp paper towel to keep it moist), but for the best results, pop a portion in an oven-safe dish, add a tiny splash of milk or cream to keep the sauce from drying out, cover with foil, and warm it in a 350°F oven for about 15-20 minutes, until heated through. You can also freeze unbaked stuffed shells. Assemble the dish but don’t bake it. Wrap it tightly in a few layers of plastic wrap and foil and freeze for up to 3 months. Thaw in the fridge overnight before baking as directed.

Frequently Asked Questions

• Q: Can I make these Chicken Alfredo Stuffed Shells ahead of time? A: Absolutely! You can assemble the entire dish, cover it, and keep it in the refrigerator for up to 24 hours before you need to bake it. You might just need to add a few extra minutes to the baking time since it will be going into the oven cold.
• Q: I don’t have jumbo shells. Can I use a different pasta? A: You can! Manicotti tubes are the most direct substitute for these Chicken Alfredo Recipes. You could also use large rigatoni and just mix the filling right into the pasta with most of the sauce for a deconstructed, equally delicious casserole.
• Q: My sauce seems too thin. What did I do wrong? A: Don’t worry! Sauces can be finicky. Let it simmer a bit longer to reduce and thicken. You can also make a quick slurry with a teaspoon of cornstarch and a tablespoon of cold water, whisk it into the simmering sauce, and let it cook for another minute. It will tighten right up.